Dragon Fruit Froyo “Cupcake”

June 9, 2017

Hey all! This was my attempt at incorporating an exotic fruit into frozen yogurt and then putting it into a waffle cone cup for a little personal flare. It’s kind of amazing and extremely easy to put together as long as you have some of the equipment, but even then, there are ways to do this without all the gadgets. Hope you enjoy!

Begin by peeling back the skin of one red dragon fruit.

Trim the outer edges with a knife.

Cut it into skinless spears.

Taking 1 cup of the dragon fruit, puree it on high speed until completely smooth.

Transfer the puree to a bowl and add in 1 cup of greek yogurt….

…1 cup of heavy cream…

…1/2 cup of coconut palm sugar, and 1/2 cup of granulated sugar.

Give this a good mix and transfer to an ice cream maker.

Churn the froyo according to ice cream maker instructions.

Transfer to a freezer safe container.

Cover in plastic, and allow to set up in the freezer for at least 2 hours.

Begin making the waffle cones by combining 1 whole egg…

…1/2 cup of granulated sugar…

…1/4 cup of melted butter…

…1/4 cup of chia seeds…

…2 tbsp of all-purpose flour…

…1/4 cup of milk…

…pinch of salt…

…and 2 tbsp of honey.

Give this a good mix.

Transfer one small ladle of batter into the center of a pre-heated waffle cone iron.

Cook according to iron instructions.

As soon as the waffle is golden brown.

Remove it from the iron and immediately transfer it to a small bowl to shape the waffle into the shape of a cup or cupcake tin.

Repeat the process until the batter is expended.

Once the froyo has set up, either scoop it directly into the waffle cups, or transfer it to a piping bag (like I did) and pipe it into a spiral.

Begin by peeling back the skin of one red dragon fruit. Trim the outer edges with a knife and then cut it into skinless spears. Taking 1 cup of the dragon fruit, puree it on high speed until completely smooth. Transfer the puree to a bowl and add in 1 cup of greek yogurt, 1 cup of heavy cream, 1/2 cup of coconut palm sugar, and 1/2 cup of granulated sugar. Give this a good mix and transfer to an ice cream maker. Churn the froyo according to ice cream maker instructions. Transfer to a freezer safe container, cover in plastic, and allow to set up in the freezer for at least 2 hours.

Begin making the waffle cones by combining 1 whole egg, 1/2 cup of granulated sugar, 1/4 cup of melted butter, 1/4 cup of chia seeds, 2 tbsp of all-purpose flour, 1/4 cup of milk, pinch of salt, and 2 tbsp of honey. Give this a good mix. Transfer one small ladle of batter into the center of a pre-heated waffle cone iron. Cook according to iron instructions. As soon as the waffle is golden brown. Remove it from the iron and immediately transfer it to a small bowl to shape the waffle into the shape of a cup or cupcake tin. Repeat the process until the batter is expended.

Once the froyo has set up, either scoop it directly into the waffle cups, or transfer it to a piping bag (like I did) and pipe it into a spiral. I then garnished it with a fews scoops of frozen dragon fruit and a sprig of lemon verbena. All that’s left to do is ENJOY!